Toronto’s Best New Restaurants: Cactus Club

Three years after the B.C. chain announced it would open a flagship in First Canadian Place, we got to taste what all the fuss was about. Unlike at Earls or the Keg, there’s a famous face in charge of this kitchen: Rob Feenie, one-time Iron Chef, who marries luxe ingredients (truffle, truffle and more truffle) and crowd-pleasers like butternut squash ravioli, roasted lingcod, beef tenderloin and short rib in a port jus, and three versions of an upscale burger, all perfect options for an officemates’ gathering. Come summer, the upper-level patio with its retractable roof promises to be the most elusive lunch reservation around.